Egg Foo Yong With Oysters
- Total Time
- About 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons peanut oil
- 6medium shucked oysters
- ½pound bean sprouts, root ends trimmed
- 1stalk celery, cut into 1½-inch julienne strips
- 1green onion, cut into 1½-inch julienne strips
- 2tablespoons soy sauce
- 2tablespoons sugar
- 8eggs
- 1teaspoon salt
- 1teaspoon cornstarch (optional)
Preparation
- Step 1
Heat a 10-inch nonstick skillet over medium-high heat. Add 1 tablespoon oil and when hot, add oysters. Stir-fry 1 minute. Add sprouts, celery, onion, soy sauce and sugar and stir-fry for 1 minute. Place mixture into a large bowl; set aside.
- Step 2
Lightly beat eggs with salt in a bowl. Reheat the pan. Add remaining 1 tablespoon oil and when hot, pour in the eggs. Cook without stirring them, lifting the edges occasionally to avoid burning, and let the uncooked portion run underneath the cooked part. When eggs are firm but still partly liquid, drain the oyster mixture through a sieve placed over a bowl. Reserve the liquid and spread the oyster mixture over the eggs. Fold ½ of the egg mixture over the other to make a semicircular pie. Cook 1½ minutes; lift up curved side with spatula and gently flip onto the other side. (The omelet doesn't need to leave the pan; just pivot on folded side.) Cook 1½ minutes. Slide onto a heated platter and serve immediately or keep warm while making the gravy.
- Step 3
For the gravy, pour the reserved oyster-mixture liquid into the same skillet. Heat to boiling over medium heat. Mix the cornstarch with 2 tablespoons of water in a cup until dissolved; whisk into liquid state in the pan. Boil 1 minute, until slightly thick and clear. Pour over eggs or serve separately.
Private Notes
Cooking Notes
I make a version of this. I really love my oysters fresh and raw. I sacrifice a couple to make the spread and substitute finely chopped asian greens for the celery. I trick up the gravy with a melted ice cube of prawn (US - shrimp) shell stock. I mix the reserved fresh oysters with the spread and then onto the egg mix and then fold over the omelette. The fresh oysters are gently warmed but retain their integrity.
We made this, or at least a version of this last night and it was excellent. Relied on Kay Chun's egg foo yung. Epstein is a better cook than me if he can make an 8 egg omelet in a 10 inch skillet. Also was not sure how to keep omelet warm while making gravy. So made gravy first using a bit of clam juice and oyster liquid. Didn't have sprouts, so briefly cooked grated carrots, shredded cabbage, scallions. Added to 5 eggs, cooked in wok, added raw (small wellfleet) oysters and folded in 3.
But what is the photograph that illustrates the recipe?
Can anyone explain the illustration? It’s beautiful but I don’t really get it
Also excellent without the oyster trayf.
I make a version of this. I really love my oysters fresh and raw. I sacrifice a couple to make the spread and substitute finely chopped asian greens for the celery. I trick up the gravy with a melted ice cube of prawn (US - shrimp) shell stock. I mix the reserved fresh oysters with the spread and then onto the egg mix and then fold over the omelette. The fresh oysters are gently warmed but retain their integrity.
Singaporean Oyster Omelette by any other name.
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